This recipe is a simple straightforward one, with ingredients you most likely already have in your kitchen. I know I stocked up on enough pumpkin puree cans for the next two months!
You don’t have to use Asiago cheese here. You can substitute in grated Parmesan or grated Pecorino Romano. They will taste great regardless.
Very important is the spicing of the fritters. You want to give them some flavor with the ground nutmeg, ground all spice and yummy ground cinnamon.
As far as dips go, I served mine with some Greek yogurt. They really are all inclusive though, and don’t need anything on the side.
Asiago Pumpkin Fritters
- In a small bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
- In a large bowl, beat your eggs lightly. Mix in the pumpkin puree. Add the flour mixture, Asiago cheese, rosemary and pepper and stir until JUST combined – do not over mix.
- Add just enough oil to coat the bottom of your large, heavy skillet. Heat on medium and once hot, drop in the batter by the heaping tablespoonful (don't overcrowd the pan). Cook them 2 minutes per side. Transfer to a paper towel lined plate and cook your second batch.
- Optional: sprinkle and serve them with some Fluer de Sel or Maldon salt.